Broke in the new smoker today. I did two racks of ribs, basically copying Jon’s video on here. One rack was marinated over night in Pa’s Black Bull and one just rubbed with a locally blended seasoning.
I smoked for 3 hours at 180 with Apple saw dust. then wrapped in foil with butter and brown sugar for 2 hours.

I did throw them on a regular gas grill for about 10 minutes just to crisp up the outside, they came out Awesome!

Hate to admit it, but my family agreed that just marinating in Pa’s Black Bull was the best. Next time, I’ll do them all that way.!!!

So what to do when you go from a full weekend of watching your son play college baseball to absolutely nothing to do? Slather up two racks of baby back ribs and a pork butt with Pa’s Black Bull and getting ready to fire up the smoker tomorrow!

Jonathon Done, shipped it to my business so it’s free. You guys shipped it within 15 minutes to make sure I couldn’t back out…LOL.

The smoker arrived today, all unpacked and assembled, currently seasoning it. Man this thing puts out the smoke, really no comparison to anything else I’ve ever used.

The unit is very impressive from a quality of construction standpoint. Nothing fancy, pure utilitarian, well built. Can’t wait to get some meat in it this weekend. I am planning to run the uniformity test tomorrow evening. I decided it would be better to let everything burn in before testing.

My Company (aluminum foundry) has been deemed essential due to making parts for military, medical, agricultural, etc. My guys are still making a good living but feel bad for all the restaurants and bars. My family is eating out (carry out) more than before the shutdown to help out. I am buying 150 guys in the shop lunch today from local places to help a little. Hope we can get back to business as usual quickly without too much damage to health or economy!

I made a test batch of Canadian Bacon following Jonathon’s video the last couple days…man it came out good! I made one piece using the 5 pepper blend Jonathon recommended and the other using the Apple pork butt seasoning. Both good but man that 5 pepper has some kick for my taste buds!

I had a guy at work tell me about cooking brats in an air fryer and actually tried it myself over the weekend. It worked great! I put them in frozen for about 14 minutes at 380 degrees. They came out lightly browned, just like they were grilled. This certainly won’t replace grilling them but sure is nice for a quick dinner when the weather is too nasty for grilling.

I have a 26 lb electric stuffer and sticks on it was a miserable failure. The meat would continually blow around the seal and make a mess. In my opinion, the larger diameter cylinder\piston creates way too much force when trying to press 19mm sticks. I went to a manual 11 lb stuffer and have had zero issues. An added benefit is that my 11lb leaves less than 1 pound of meat at the end. The 26 lb left over 2 lbs at the bottom. While I enjoy that pattied up left over meat on the grill, I prefer it in stick form!

Tried a Parmesan crusted sirloin this weekend. Was actually quite good. I just melted a couple tablespoons of butter, mixed in Parmesan until it thickened up, then added some garlic powder. Definitely going to do this again, especially with lesser cuts.! I added it on top of the steak and then cranked the heat up for a couple minutes. Forgot to get the “after picture” as we were too busy eating!

Cabelas90 I have not used on poultry (yet) but have been very successful on ribs, brisket, and venison using the ratio shown on the bag, then putting everything in a vacuum bag. I let the vacuum pull until the liquid gets close to the seal bar then hitting the instant seal button. Once it’s sealed up I roll it around to get the marinade all over the meat. When I remember, I also flip the bag in the fridge to re-distribute the marinade.

Just grilled up some apple and buffalo wing brats. Both were awesome! Must say, the buffalo wing maybe my new favorite.

I’ve got some tubed natural castings on way to try on brats. Can’t wait!

Jonathon Pretty certain I will have a PK100 in my garage here shortly. Decided to get a dedicated processing area set-up first. I have been processing my own deer and making the same Willie’s Snack Stick summer sausage for decades. This year, I got the urge to try some sticks, which lead me here. Walton’s and this forum have opened up a whole new world for me that I am really enjoying. Rather than lugging all my equipment from the garage to the kitchen (my wife is extremely understanding!), I am going to set-up a processing are in the garage. Decided there was no need adding another piece of equipment to organize until I’m done. Thanks to everyone here, great and helpful group.

twilliams The apple is now our favorite in my house. Haven’t made any with cheddar yet but will soon. Let me know how they taste.

Did ribs again today, came out quite good if I may say so myself. Marinated in Pa’s Black Bull, then into the PK100 for 3.5 hours. Wrapped in foil with butter and brown sugar in the oven for 2 hours, then just a few minutes on the grill to crisp up.

Austin You inspired me…

For you bourbon guys, here is another one I like but is hard to find around my area. It is my beverage of choice tonight!

PapaSop No worries and no apology needed.

Wife and I visited a hunting buddy in NE Wyoming last summer. He took us to a local “steak house” near Four Corners, WY back towards Camp Mallo. I don’t even remember the name but it was about 15 miles of gravel road, then a half mile down a dirt driveway to this little bar\supper club. You ordered your steak (or other meat) and also get whatever sides the cook chose to make that day, no choices. It was absolutely phenomenal! Best fillet I’ve ever had, bar none. They are only open Thursday-Saturday. The wife cooked and the husband was waiter\bar tender. Can’t wait to go back next time we are out that way.

Tex_77 Sure is!